Spaghettini with Fresh Clams, Sausage, Cherry Tomatoes, Edamame, Chili and Flat Leaf Parsley

Ingredients

• 1 pkg. (340 g) Catelli Ancient Grains Spaghettini
• 1/2 cup (125 mL) olive oil
• 1/2 cup (125 mL) shallots, peeled and thinly sliced
• 10 oz (300 g) mild Italian pork sausage (approx. 2 large sausages)
• 2 tbsp (30 mL) garlic, peeled and coarsely minced
• 1/2 tsp (3 mL) dried chili flakes
• 2 lbs (900 g) fresh clams
• 1/4 cup (60 mL) white wine or water
• 24 cherry tomatoes, washed and cut in half
• 1 cup (250 mL) edamame, shucked
• 1 cup (250 mL) flat leaf parsley, washed and coarsely chopped
• Salt and black pepper to taste

Instructions

1. Add 4 litres of water to a pot and 1 tbsp (15 mL) of salt to water. Bring to a boil.
2. In a large pot or frying pan, heat olive oil over medium heat. Add in sliced shallots and sausage meat and stir well to break up the sausage into small pieces. Cook until light brown, tender and fragrant (3-4 minutes). Once sausage meat is cooked, add in garlic and chili flakes and cook until garlic is fragrant (2-3 minutes).
3. Add the fresh clams and cherry tomatoes to the sausage mixture. Add in white wine and turn heat up to high. Cover the pot or frying pan with a lid and steam. Once clams start to open, cook spaghettini according to package directions.
4. Add the edamame to clams and sausage meat and stir well; turn heat down to low.
5. Once pasta is cooked, drain well and add to sauce. Add in chopped parsley and toss well.
6. Add salt and pepper to taste; serve immediately.

Notes